METHOD

1. Preheat a barbeque or frying pan over medium heat and cook sausages for 8-10 minutes, turning sausages over half way, until golden, moist and cooked through. Remove and keep warm, loosely covered with foil.

2. Heat oil in a pan and cook onion and chill for 3-4 minutes or until softened and fragrant.

3. To make the guacamole; mash avocado until smooth then stir through remaining ingredients. Season well with salt and pepper.

4. To serve, place sausages onto plates and spoon over hot chilli sauce. Top with a dollop of guacamole and a spoonful of sour cream.

METHOD

1. Preheat oven to 180°C/160°C fan forced.

2. Heat oil in large flameproof casserole dish on stove top; cook pork, uncovered, until browned all over.

Meanwhile, combine ingredients for spice rub in small bowl.

3. Remove pork from dish; reserve 1 tablespoon of the oil in dish; discard remainder. Cook garlic, onion, chopped fennel and pancetta in same heated dish, stirring, until onion softens. Add paste; cook, stirring, 2 minutes.

Meanwhile, rub pork with spice rub.

4.  Return pork to dish with wine, undrained tomatoes, stock, the water and rosemary; bring to the boil; cover. Transfer dish to oven; cook 1 hour.

5. Add sliced fennel to dish; cover. Return dish to oven; cook 1 hour. Remove pork from dish; discard pork rind. Cover pork to keep warm.

Meanwhile, cook braising liquid in dish, uncovered, over medium heat on stove top until thickened slightly. Serve sliced pork with sauce, and warm ciabatta bread, if desired.

METHOD

1. Cut between bones of pork to separate into individual ribs. Combine garlic, paprika and olive oil in a small bowl; rub over pork ribs. Preheat oven to moderately slow (160°C/140°C fan-forced).

2. Add chorizo to a large heated flameproof baking dish; cook, stirring, until browned lightly. Remove from the dish with a slotted spoon; drain on absorbent paper.

3. Add ribs to same dish in batches; cook until well browned all over. Remove ribs from dish, drain on absorbent paper.

4.  Add extra olive oil, onion and capsicum to dish, cook, stirring, until onion is soft. Return ribs and chorizo to dish; add brown sugar, undrained tomatoes and stock, bring to the boil.

5.  Cover dish tightly with foil, bake in a moderately slow oven for 1 hour. Remove foil, bake for a further 30 minutes or until ribs are tender. Season to taste with salt and pepper.

Suitable to freeze. Not suitable to microwave.